LONG HOT SUMMER COCKTAIL

INGREDIENTS

  • 120ml coconut rum
  • 90ml limencello
  • 16 mint leaves
  • 120ml simple syrup
  • 90ml lime juice
  • ¼ cup coconut cream
  • 500ml Prosecco
  • toasted coconut flakes and lime wedge, to garnish

LONG HOT SUMMER COCKTAIL

  • Preparation time: 5 minutes
  • Cooking time: nil
  • Serves: 4

1-STEP RECIPE

Step 1

Combine the coconut rum, limecello, mint, simple syrup, lime juice and coconut cream in a blender with 1 cup ice and purée until smooth. Pour into tall glasses then top with Prosecco. Garnish with toasted coconut flakes and lime wedges.